Latest research reveals that eating an egg a day can significantly reduce your likelihood of suffering from a stroke.
A study conducted over more than 30 years involving almost 300,000 participants found that eating an egg for breakfast reduces your chances of having a stroke by 12 per cent.
The research also found that eating an egg has no link to coronary heart disease, challenging past research that linked the two.
The study, which was published in the Journal of the American College of Nutrition, was based on a review of previous trials conducted between 1982 and 2015.
One large egg contains six grams of high-quality protein and the antioxidants lutein and zeaxanthin, found in the yolk, as well as vitamins E, D and A.
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